LO - 3 PRESENT A RANGE OF APPETIZERS.pptx

Cookery 9 - Present a Range of Appetizer

1. LO 3: PRESENT a range of appetizers

2. Objectives: 1. Identify the fundamentals of plating; 2. Identify the accompaniments of appetizers; 3. Identify the fundamentals of plating; 4. Observe sanitary practices in presenting appetizers.

3. What is plate presentation?

4. What is plate presentation? It is the process of offering the appetizer to guests in a stylish and pleasing manner.

5. FUNDAMENTALs OF PLATING - select foods and garnishes that offer variety and contrast color shapes textures flavors 1. Balance

6. BALANCE Two or more colors on a plate are usually more interesting than one. Garnish is also important. Color

7. BALANCE Plan for variety of shapes and forms. Cutting vegetables in different shapes gives you great flexibility. Shapes

8. BALANCE Not strictly in visual consideration, but important in plating menu planning. Texture

9. BALANCE One of the factors to consider when balancing colors, shapes and texture on the plate. Flavors

10. FUNDAMENTALs OF PLATING 2. Portion size match portion sizes and plates – too small plate makes an overcrowded, jumbled, messy appearance. Too large a plate makes the portion look skimpy. balance the portion sizes of the items on the plate – don‘t let the main item get lost with excessive garnish

11. FUNDAMENTALs OF PLATING 3. Arrangement on the plate

12. FUNDAMENTALs OF PLATING 4. Garnishes

13. Basic principles of platter presentation Keep food off the rim of the plate. Arrange the items for the convenience of the customer. Keep space between items. Each item should have its own identity. Maintain unity. Create a center of attention and relate everything to it Make every component count. Add gravy or sauce attractively. Keep it simple.

14. Basic Principles of Platter Presentation 1. The three elements of a buffet platter. Centerpiece or Grosse piece (gross pyess ). This may be an uncut portion of the main food item, such as a pate or a cold roast, decorated and displayed whole. It may be a separate but related item, such as molded salmon mousse The slices or serving portions should be arranged artistically. The garnish should be artistically done in proportion to the cut slices. 2. The food should be easy to handle and serve, so that one portion can be removed without ruining the arrangement.

15. Basic Principles of Platter Presentation 3. A simple design is best. Simple arrangement is easier to serve, more appetizing, and still attractive when half consumed by the guest. 4. Attractive platter presentation may be made on silver or other metals, on mirrors, chinaware, plastic ware, wood, or any other materials provided they are presentable and suitable for food.

16. Basic Principles of Platter Presentation 5. Once a piece of food has touched the tray, do not remove it. Shiny silver or mirror trays are easily smudged, and you’ll have to wash the tray and start over again. Good pre-planning should be considered. 6. Think of the platter as part of the whole. It must be attractive and appropriate to the other presentation in the table.

17. LO 4: STORE appetizers

18. Objectives: 1. Utilize quality trimmings; 2. Select appropriate container for storing salads and appetizers; 3. Keep appetizers in appropriate conditions to maintain its freshness, quality and taste ;

19. What are the tools and equipment used for storing? Chillers Refrigerators containers for appetizers

20. Storing Techniques Refrigerate Cold storage Chilling

21. Refrigerate It is to keep food cold and cool

22. Cold Storage the process of preserving food by means of refrigeration

23. Chilling to reduce the temperature of food

24. Sanitary Practices when Storing Appetizers

25. Sanitary Practices when Storing Appetizers 1. Handle the food properly to prevent spoilage and contamination. 2. Wash utensils and equipment thoroughly.

26. Sanitary Practices when Storing Appetizers 3. Keep off hand to a minimum contact to ingredients and food. 4. Keep away from food when you are ill.

27. Sanitary Practices when Storing Appetizers 5. Store food and ingredients properly. 6. Safeguard the food and ingredients properly.

28. Sanitary Practices when Storing Appetizers 7. Chill to refrigerate or to reduce the temperature of food. 8. Place it to cold storage like refrigerator to preserve perishable food.

29. Directions: briefly explain the relationships of the following to food preparation. Balance Portion size Arrangement on the plates Garnishes